It’s time for another Wake Up With The Wolf Show Cooking Class!!!! Recipe is below the livestream video of the class.

Wellborn 2R Ranch’s Carl’s Chicken Fried Steak Recipe – Texas Style!
Ingredients
4 Cube steaks
Dredge:
2 cups flour
1 tbl baking powder
1 tsp baking soda
1 tbl Salt
1 tbl pepper
Egg dip:
3 eggs (scrambled)
½ cup Buttermilk to thin (or whatever milk product you prefer for thinning)
Gravy:
2 cans evaporated milk diluted ½ milk ½ water
Regular milk or whatever your preference is can also be used
Seasonings:
Salt & pepper to taste
Your favorite steak seasoning (opt)
Oil:
2 cups of your favorite cooking oil

I like to season the meat with my own favorite steak seasoning and beat it into the meat
while I’m using the meat tenderizer tool. If I’m not using my own special recipe I’ll pick
up some of Weber’s steak seasoning or just use salt & pepper. Either way you’ll want
to pound the cube steaks into about ¼” steaks flipping them over a couple times and
alternating sides of the tenderizer. Just enjoy yourself and beat the tar out of it!
You’ll need a bowl to blend the flour dredge in and a bowl to mix the egg dip in.
Use big enough dishes to dip the whole steak in. Sometimes a pie pan works best.
Dredge the steaks through the flour. Shake off the loose flour.
Drench in the egg batter. Return to the flour and cover well
Set aside on a cookie sheet or wax paper and let them rest while you get the skillet
ready. I throw a little extra pepper on one side at this point.
Heat the oil in a deep skillet to about 325 degrees. (Medium heat)
(Tip: take one of the egg drenched chunks of flour and place in the skillet. When it
starts bubbling the skillet is ready)
Carefully lay the steaks in the skillet. Be sure not to overcrowd the skillet or the steaks
won’t cook evenly. It’s best to cook one or two at a time and put them in a 225 degree
oven while you cook the rest. You’ll also want to keep them warm in the oven while you
make the gravy!
Don’t turn the steak until you can see the edges have browned nicely. 3-5 minutes on
each side. Keep adjusting the heat as needed. Oil should be bubbling – not popping.
When the steaks are done and resting in the oven it’s time to make the gravy.
Gravy:
Drain all of the oil out of the skillet except about ¼ cup. Leave all of that nice brown
remnants in there as well. Return the oil to medium heat. Add about 4 tbls of the
leftover flour from dredge. While you’re stirring be sure to scrape up all of the goodies
from the bottom of the skillet at this time! You want to make a brownish base about the
consistency of pancake batter. Let it bubble for a while without burning. Turn down the
burner if you need to. You also may have to adjust the oil or flour until you get the right
consistency. Start with about 12 ounces of the diluted evaporated milk until you decide
if you need more. It should come to a very low bubble for optimum simmering. If it’s too
thick add more milk. If it’s too thin just let it keep simmering on low – it’ll thicken up.
When you have it to the right consistency you can taste test it to see if you want more
seasoning. I’ll usually add a little more salt & pepper but you need to make it to your
own liking!
Prepare a light vegetable and/or salad. Now get the plates out – It’s dinner time!